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Recipe

Lamb Rack with Charred Zucchini & White Bean Salad

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Bold in flavour, yet beautifully balanced.

Slow-cooked lamb, infused with Moroccan spices, offers melt-in-your-mouth tenderness in a dish that’s both comforting and bright.

Tender, spice-rubbed lamb meets bright spring greens, charred zucchini, and a lemony tahini-yogurt sauce in a dish that feels both celebratory and nourishing—perfect for gatherings, or any delightful day of the season.

Ingredients:

Slow-cooked Lamb:

2 frenched lamb racks, 6 per rack
8 garlic cloves, skin on
2 tbsp Ras El Hanout (Moroccan spice mix)
¼ cup olive oil
2 tsp flaky sea salt

Charred Zucchini and White Bean Salad

2 zucchinis, thinly sliced lengthwise
2 tbsp extra virgin olive oil
Salt flakes and pepper, to taste
1 x 400 g (approx. 14 oz) tin cannellini beans, drained
½ cup fresh mint leaves
½ cup fresh parsley
2 cups arugula
2 tbsp lemon juice

Tahini Sauce:

1 cup thick Greek-style yogurt (plain, 5–10% MF preferred)
¼ cup hulled tahini
2 tbsp fresh lemon juice
1 tbsp sumac
Sea salt flakes, to taste

 

Preparation:

Slow-cooked Lamb:

  1. In a large bowl, add the lamb, garlic cloves, spice mix, olive oil and salt and toss the lamb to coat well.
  2. Place lamb in the middle of a grilling and roasting insert on a universal tray. Place the garlic cloves under the lamb, insert the food probe, if using and place in the oven on shelf level 2 on Convection at 185°F.
  3. using a food probe, set internal temperature to 140°F. If you’re not using a food probe, check the meat after 45 minutes with an external food probe until 140°F is reached. This can take from 45 minutes to 1 hour 20 minutes depending on the lamb.
  4. Remove from the oven and allow to rest for 10 minutes.

Charred Zucchini and White Bean Salad:

  1. Combine the zucchini strips and half of the olive oil in a large bowl. Season to taste.
  2. the remaining ingredients in another bowl.

Tahini Sauce:

  1. Place all of the ingredients into a bowl and mix, season to taste.

To Serve:

  1. Preheat a griddle plate on medium-high heat, induction setting 7 for 5 minutes.
  2. Add the zucchini and char until slightly softened, add to the white bean salad. Cook the lamb until charred all over.
  3. Slice the lamb into individual pieces and serve with the salad and tahini sauce

 

Tips:

  • Cannellini beans can be cooked from dried beans using the steam oven.
  • Lamb can also be cooked in a warming drawer on Cook setting 5 for 1 hour 30 minutes to 2 hours

 

 

Photo by: Miele Australia

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